Vietnamese Duck Curry (Cà Ri Vịt)
A rich and aromatic Vietnamese curry featuring tender duck breast, chunks of sweet yam, and a creamy coconut milk base, infused with fragrant curry spices.
Ingredients
- Jasmine Rice40 g
- Fish Sauce10 ml
- Onion30 g
- Garlic5 g
- Coconut Milk100 ml
- Lemongrass5 g
- Cooking Oil5 ml
- Duck Breast120 g
- Yam80 g
- Curry Powder10 g
Instructions
- 1Step 1
Cook jasmine rice according to package instructions (should take about 12-15 minutes).
- 2Step 2
While rice cooks, pat duck breast dry and slice into 1-inch pieces. Peel and cube yam into 1/2-inch pieces. Chop onion, mince garlic, and finely chop lemongrass.
- 3Step 3
Heat cooking oil in a saucepan or small pot over medium-high heat. Add duck breast and sear for 2-3 minutes until lightly browned. Remove duck and set aside.
- 4Step 4
Add onion, garlic, and lemongrass to the same pot. Sauté for 1-2 minutes until fragrant.
- 5Step 5
Stir in curry powder and cook for 1 minute until aromatic. Return duck to the pot. Add cubed yam and coconut milk. Bring to a gentle simmer.
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